Calamari Ripieni Marchigiani
Tender squid tubes stuffed with seasoned breadcrumbs, tentacles, and parsley, gently braised in dry Verdicchio white wine.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Wide shallow pan with lid
- •Mixing bowl
- •Toothpicks
- •Chef's knife
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 14 g
- carbs
- 16 g
- fibre
- 1 g
- protein
- 32 g
- calories
- 340 kcal
Instructions
- 1
Finely chop the reserved squid tentacles and fins on a clean board.
- 2
Heat one tablespoon of olive oil in a pan over medium heat.
- 3
Sauté the chopped tentacles for two minutes until opaque, then transfer to a bowl.
- 4
Add breadcrumbs, beaten egg, minced garlic, parsley, grated cheese, salt, and pepper to the bowl.
- 5
Mix well with a fork until the filling forms a soft, moist paste.
- 6
Fill each squid tube two-thirds full, leaving enough room for the filling to expand.
- 7
Secure the open end of each squid tube firmly with a wooden toothpick.
- 8
Heat the remaining olive oil in a wide skillet over medium-high heat.
- 9
Add the stuffed squid and sear for two minutes per side until lightly golden.
- 10
Pour in the white wine and let it bubble for one minute.
- 11
Cover with a lid, reduce heat to low, and simmer gently for twenty-five minutes.
- 12
Remove toothpicks, slice squid into thick rounds, and spoon the pan juices over top.
Chef's tips
Never fill the squid tubes to the brim, as the squid shrinks and the breadcrumbs swell, which can burst the tubes. Use a crisp Verdicchio or other dry white wine to provide the traditional gentle acidity to the braising sauce.
Ingredient substitutions
- Verdicchio dei Castelli di Jesi → another crisp dry Italian white wine like Trebbiano or Pinot Grigio
- Parmigiano Reggiano → a mild Pecorino Marchigiano or Grana Padano
Storage
Store leftover squid in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a covered skillet over low heat with a splash of water or white wine until warm throughout.
Common mistakes to avoid
- •Overfilling the squid pouches, which causes them to split during braising.
- •Boiling the squid over high heat, which turns the flesh rubbery and tough.
- •Skipping the toothpick seal, causing the stuffing to spill into the pan.
Serving suggestions
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